Print

The Best Creamy Zuppa Toscana Soup (Easy Olive Garden Copycat)

Close-up of a creamy bowl of Zuppa Toscana soup topped with sausage slices, potatoes, kale, and crispy bacon.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the famous Olive Garden Zuppa Toscana soup at home. This recipe delivers a rich, creamy, and hearty Italian soup loaded with savory sausage, tender potatoes, and fresh kale, perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 1 pound Italian sausage (mild or spicy)
  • 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 pound Yukon Gold potatoes, thinly sliced
  • 1/2 cup water
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)
  • 1 cup heavy cream
  • 4 cups fresh kale, stems removed and chopped
  • 1/4 cup grated Parmesan cheese (for serving)

Instructions

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
  2. Add the Italian sausage to the pot. Break it up with a spoon and cook until browned. Drain off excess grease.
  3. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the chicken broth and water. Add the sliced potatoes, thyme, salt, and pepper.
  6. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
  7. Stir in the heavy cream and chopped kale. Cook for another 5 minutes, stirring occasionally, until the kale wilts slightly. Do not let the soup boil after adding the cream.
  8. Taste and adjust salt and pepper if needed.
  9. Ladle the Zuppa Toscana soup into bowls. Top each serving with reserved crispy bacon and grated Parmesan cheese.

Notes

  • For a Slow Cooker Zuppa Toscana: Brown the sausage, bacon, and sauté the onion/garlic on the stovetop first. Transfer everything to the slow cooker, add broth and potatoes, and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and kale during the last 30 minutes of cooking.
  • This recipe is naturally Gluten Free if you skip the optional bacon topping, or if you use gluten-free bacon.
  • Serve this hearty kale soup with crusty bread for the ultimate comfort food soup experience.

Nutrition

Find it online: https://delishcraze.com/zuppa-toscana-soup-recipe-easy-copycat/